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Bream

Bream is a fresh water fish of European origin. Its scientific name is Sparus auratus. It is also called as common bream, fresh water bream, carp bream or bronze bream. Bream lives in ponds, rivers, lakes and canals.

Ingredients and Preparation

The raw meat of Bream when cooked turns to white color from rosy. Its flesh is tender but firm and has a characteristic sweet flavor. Bream can be poached in wine or stuffed and baked or grilled or sauted. It can also be braised to use in stews.